How Do I Become a Food Caterer?

Molecular gastronomy (also called molecular gastronomy), also known as molecular cuisine, artificial cuisine, the so-called molecular cuisine refers to the combination of glucose, vitamin c, sodium citrate, maltitol and other edible chemicals to change the molecular structure of food ingredients, recombination To create distinctive edible foods, such as turning solid foods into liquids or even gas, or making one food taste and look exactly like another. From the molecular point of view, an unlimited number of foods are produced, no longer limited by geography, climate, yield and other factors. Such as: foamy potatoes, caviar made of vegetables, etc., using liquid nitrogen to make solid fresh fruit into molecular ice cream with tiny ice crystal particles. This concept was first proposed by Hungarian physicist Nicholas Kurti and French chemist Herve This in 1988.

Molecular cuisine

The culinary genre, called Molecular Gastronomy, is the world's most advanced cuisine. The so-called molecular gastronomy is to use scientific methods to understand the physical or chemical changes and principles of food molecules, and then use the experience and data to recreate food. Just like the original non-physicist

To me, the kitchen is like a scientific laboratory, and cooking is like another form of scientific experiment. Imagine a chemical laboratory. Of course you will find some chemicals, but also containers that can mix and react with chemicals, devices that control the reaction temperature, and equipment that can weigh the amount of chemicals in each chemical reaction. There may also be relatively unfamiliar instruments that can determine chemical reaction products-these instruments can tell you the results of the experiment.

Your kitchen also has a variety of devices-instruments that can heat or cool, can mix, cut and grind, and weigh various ingredients-and various ingredients that you can use for chemical reactions (ie food ingredients ).

Whenever you follow a recipe, you are conducting an experiment. You weigh the various ingredients according to the instructions on the recipe, mix (or react) the ingredients together, and then taste the dishes to verify the results of the experiment. Then you test your experimental results in a scientific way, comparing the taste and texture of the dishes you make with the photos of the dishes on the cooking book. You are usually very disappointed because the photos on cooking books are always better than your first attempt. So you will try again and change some practices.

Good chefs will improve the temperature and the mix of ingredients in their food based on their own experience. A science savvy chef reads the instructions in the recipe and asks why this is done and if it can be changed. The application of science to cooking in homes and restaurants has developed into an emerging discipline, called molecular gastronomy-that is, the application of scientific principles to the understanding and improvement of gastronomy.

Over the past decade, a group of chefs, scientists, and food writers

Molecular gastronomy (gastronomie moléculaire) has gained praise in the media today, thanks to the vigorous advocacy of Ferran Adria, a Spanish culinary chef who works in El Bulli restaurant; This man was actually born in France twenty years ago, but he was born with a scientist's vision of culinary art.

Mr. Herve This, a distinguished professor and researcher at the Gastronomy Institute, once said that some ingredients are used to enhance the color of food, and some cooking methods are very similar to the purpose of promoting chemical reactions in food. Our particularly coveted color and fragrance are often the combination of molecules achieved by food at a certain temperature.

We can use this to open our eyes, increase our knowledge of special flavor dishes and new cooking methods, and find out how some unknown dishes can be crisper or more delicious than what we see everyday. Therefore, small, man-made actions, including futuristic culinary views and the pursuit of special effects, can make people stand out! From the traditional Paris tavern and Futuroscope's "theme restaurant" to the Guide Michelin Many of the star hotel chefs identified in) now consider dishes to be light and creative; they say they have turned to new ideas that have the same meaning as others.

Therefore, people can spend 27 to 35 euros in Poitiers and Paris to taste the delicate "molecular cooking", or they can spend more (more than 100 euros) to find a delicious restaurant Sit down at the table for a nice meal. For example, Pierre Gagnaire, one of the most prestigious chefs in the world, has been working with Herve This for a long time. Skeptics do not pay much attention to the word "technology" in this school, saying that things such as "jus de fanes à l'acide tartrique" and "snowflake with liquid nitrogen" minute de neige à l'azote liquide), is not very popular. However, this method is sometimes not only good for developing dishes that haven't been released yet, but it can also help improve taste. In short, "low-temperature cooking" is mainly to facilitate the rapid promotion of simuler rapidement une lente caisson à feu doux without damaging the raw materials.

Le Cristal Restaurants

Located in Futuroscope Amusement Park. Dropping the melon juice mixed with sodium alginate into calcium oxide, you can get something similar to salmon caviar. In addition, you can see that the drop has a fruity flavor and a "gaseous" Look. In many other dishes this is just an example. The dishes were prepared in collaboration with two people at "Le Cristal", one of whom was the chef and the other was a microbiologist. And this "Le Cristal" is a theme restaurant in the amusement park near Poitiers, specializing in technology du future research. Therefore, the number pays close attention to its role and status.

Chez Léna et Mimile

A Parisian restaurant between traditional and "trend". Surrounded by the typical welcoming atmosphere of a Parisian tavern: the balcony faces the Pantheon of the Pantheon, and is located in the center of the symbolic "Latin Quarter"; but the "card" played is unexpected: what he is doing is "molecular cooking" .

Pierre Gagnaire Restaurants

A chef who is confident in himself and well-received. In (guide Michelin), this 3-star restaurant on Balzac Street is the main event venue of Pierre Ganell. He is one of the most famous chefs today. When the guests come in, all their senses are aroused: not only the dishes are beautifully enjoyed, but also the tactile effect is authentic before the delicious dishes are tasted; in other words, there is a kind of Man pouring scent. A theme menu and creativity without borders make the "molecular culinary skills" and dishes here.

Le Clos des Sens Restaurants

Located in Annecy. The two-star restaurant chef, Laurent Petit, has done his best, both step by step and superb. He often shows people his "molecular cooking" by the beautiful lake of Annecy.

La Maison Borie Restaurants

Located in Lyon. In the heart of this traditional gastronomic capital and in the estate owned by Paul Bocuse, Manuel Viron will present guests with a "concept" -processed dish .

L'Aphrodite Restaurants

The chef in Nice, David Faure, has a trendy craftsmanship and a branché.

Ch & acirc; teau Cordeillan-Bages

Located in Médoc. Chef Thierry Marx will present a dish of imagination and "high technology" in Bordeaux's most prestigious Pauillac vineyard; amongst its various genres It is argued that, in short, the local and foreign countries see each other.

Le Notaboo Restaurants

Domaine des Sept Tours, near Tours. The estate is located in a historic site north of Tours. An upscale hotel with an 18-hole golf course and a special restaurant.

Arnsbourg- Baerenthal Restaurants

A hotel located between Nancy and Strasbourg. The owner, Jean-Georges Klein, has created an exotic atmosphere around his fully zen-écolo-inn hotel and Japanese restaurant, and the restaurant's dishes are all modern.

Marc Veyrat Restaurants

Located in the Alps. The head chef wearing a shepherd's hat is from Savoie, and he's proud of it. For a long time, he was the pioneer of plantes sauvages and emulsion collection in order to find new "fragrant" and "taste" in the cooking of dishes. This restaurant is located on the shores of Lake Annecy, not far from the chalet de Megève.

Jacques Decoret Restaurants

Located in Vichy. The chef of this restaurant not only admires the classic flavor but also has a modern style. Not only is the concept bold, but also the real thing comes out. Learned from the outstanding culinary masters Alan Passard, Regis Marcon and Troisgros, he is very easy to handle in the stove, the use of ingredients is very home; therefore The taste of the dishes you make is always delicious.